Sundried Tomato Spanish Egg Cups: Flavor + Protein, It’s What’s For Breakfast!

I got incredibly inspired one morning whilst browsing for breakfast recipes. Not one, but two recipes called my name causing my indecisiveness to grow stronger. In the heat of the coffee-high moment, I decided to throw both recipes together and see what would happen.

The results turned out wonderful, filled with flavor, loaded with protein, definitely healthy, and enough to share with my family.

And based on the fact that these little guys were baked, plated, photographed, and gone within 20 minutes, I’d say this recipe is in dire need of you trying it. It’s good. Real good.

 

 

Not only were these egg muffins tasty, but they were full of protein and low in fat. Although, fat is our friend, so we won’t worry about that. Our concern is nutritious! Which these are.

 

1. Preheat the oven to 350. Place a pan on the stove on medium heat and add the truffle oil. Chop the onion and add to the pan. Saute until dark brown, stirring occasionally.

2. Melt the butter in the microwave. Combine with the milk, eggs, and salt in a bowl. Mix well.

3. Tear the bread into little pieces into the bowl. Lightly mix and let it soak up the mixture. Fold in the caramelized onions with a spatula.

4. Grease a muffin tin with butter and divide the batter into 5 cups. Bake for 35 minutes or until the top is a slightly crisp.

Follow and like:

16 thoughts on “Sundried Tomato Spanish Egg Cups: Flavor + Protein, It’s What’s For Breakfast!

    1. Hmmm… probably. I don’t see why not. They might be a little soggy when defrosted but definitely worth trying!

  1. I am so flattered that you were inspired by not one, but TWO of my recipes. This look fabulous and I have so many of your recipes starred. I think I need to have a week where I just devote each day to one of your recipes.

  2. Oh. my. word. These look SO amazing Lori!! I am going to have to make them for me and Max.

  3. BOOKMARK.

    Do you think these will last for a while? I’m never sure about egg stuff like this, but I know my family would love them, and I can make them ahead and bring them to the cabin this weekend!

  4. Okay so seriously I have made migas the last 3 nights in a row because our chickens are producing almost 30 eggs a week! (We are literally up to our eyeballs in eggs) I am going to HAVE to make these and I have everything already in my house to do it! Perfect…a great recipe that I don’t even have to go to the store to make!

Comments are closed.

RSS
Follow by Email
Instagram